Gluten-Free Yeast Doughnuts


Can we say YUM?

Image shows a close up of a doughnut on a plate with text that reads "Best ever, Gluten-Free Yeast Doughnuts"

I think so!

I remember trying a recipe from a book I thought I trusted. Ha! I can still taste the grease-soaked, crumbly, nasty things.

On the bright side, the fudge icing was divine.

Fortunately, my sister came across this recipe not too long ago, and they are good! Texture is great, taste is amazing.

Photo shows a half a doughnut on a plate


Good for you? No. Necessary? Well, that depends on how you look at it. Sinfully delicious? Oh yes.

Gluten-Free Yeast Doughnuts

  • 1¼ cups white rice flour
  • 1 cup granulated sugar
  • 3/4  cup potato starch
  • ½ cup corn starch
  • ½ cup plus 1 tablespoon Sorghum Flour
  • 4 teaspoons xanthan or guar gum
  • 1 teaspoon salt
  • 1 ¾ teaspoons baking powder
  • 7 ½ teaspoons instant dry yeast
  • 1 ¼ cups warm milk
  • 1 ½ sticks unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 4 cups vegetable oil (or more) for frying (We use coconut oil!)
  • Extra sugar, powdered sugar or cinnamon, or glaze, optional.

1. Place rice flour, granulated sugar, potato starch, corn starch, sorghum flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.

2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.

3. Let dough rest for 20 minutes in a warm, draft-free area.

4. Cover cookie sheets with parchment or wax paper, and coat with rice flour.
Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle onto parchment paper….OR….wet hands and roll pieces of dough into a log, and connect the ends (which is what I did). Set donuts on baking sheets and let proof for 20 minutes in a warm, humid environment. I actually just turn the oven on for a couple of minutes, and then turn it off and put them in there, where it’s nice and warm. Works great!

5. In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently lift a couple of donuts into the oil and fry 4 to 6 minutes or until golden brown. Turn over with a fork. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.

Image shows two doughnuts being fried on the stovetop

6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired. Or, like I did, you can glaze them with a powdered sugar glaze, which is just butter and powdered sugar and water. Just add a little powdered sugar at a time until it’s as thick as you want.


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  1. Wow – these look amazing! I’d like to try them with hemp or quinoa/ancient grains milk. Could I substitute anything for the butter in the recipe? Maybe a mix of coconut oil and palm shortening to mimic the structure of the butter? Thanks for the awesome recipe!

    1. I think a mix of the two would be perfect! I typically just sub coconut oil by itself when I make things dairy-free, because I don’t buy palm shortening, but I haven’t actually tried a dairy-free version of this recipe.
      Let me know how it turns out!

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  4. Donuts are my favorite dessert! Thank you for sharing this GF donut recipe! I am going to try make this tomorrow Monday.

    1. I wouldn’t use sweet rice as a substitution, because it reacts completely differenlty. Another less starchy flour like millet or corn would work.

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